Winners' Cup Cakes

All you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Next divide the mixture between the muffin cases. Then bake the cakes near the centre of the oven for 20–25 minutes. When the cakes are cooked (i.e. well-risen and golden), remove them to a wire cooling tray to cool.

Now for the icing: sift the icing sugar into a bowl and just add enough cold water, a teaspoonful at a time, until you have a spreadable consistency. Using a cocktail stick, add minute amounts of your chosen colour paste until you get the shade you want. When the cakes are cold, use a small palette knife to spread the icing on top of each cake. Now you need to leave the icing to set a bit (for about 30 minutes) and, if you like, pop in a football flag.